Best 10 Mango Wings Recipes

MANGO-HABANERO CHICKEN WINGS

Steps:

• Rinse chicken wings and pat dry with paper towels. Place wings on a baking sheet and refrigerate to dry a bit more.
• Combine mango nectar, brown sugar, habanero peppers, soy sauce, sriracha sauce, and vinegar in a food processor. Mix until peppers are pureed; seeds will still be visible. Remove food processor lid carefully; the pepper fumes can be strong.
• Melt butter in a saucepan over medium heat. Add minced garlic; cook until fragrant, about 30 seconds. Add the mango-habanero mixture immediately; bring to a simmer, stirring frequently. Reduce heat to medium-low; add honey. Simmer, stirring frequently, until sauce is reduced by 75% and thickened to a glaze, 45 minutes to 1 hour. Remove from heat.
• Preheat the oven to 200 degrees F (95 degrees C).
• Heat oil in a deep-fryer to 350 degrees F (175 degrees C).
• Coat wings lightly with cornstarch. Place 5 to 6 wings in the hot oil; fry until golden brown and crispy, about 8 minutes. Place wings on a paper towel to absorb excess oil; transfer to the preheated oven to keep warm. Repeat until all wings have been fried and drained.
• Place wings in a large bowl. Pour half the sauce over the wings and mix, coating the wings with the sauce. Continue adding the remaining sauce until you have coated the wings to your liking.

SPICY MANGO CHICKEN WINGS RECIPE BY TASTY

Steps:

• Preheat oven to 425ºF (220ºC).
• In a small mixing bowl, combine flour, chili powder, garlic powder, pepper, and salt.
• Pat the chicken wings dry using a paper towel.
• Batter them in the flour mixture and place chicken wings on a wired baking sheet.
• Bake at 425ºF (220ºC) for 45 minutes, flipping halfway for even cooking.
• In a food processor or blender, mix together the mango, habanero peppers, garlic, paprika, apple cider vinegar, and lime juice. Blend until fully combined. The mixture should be a bright orange vibrant color.
• In a saucepan, combine honey with your mango habanero mixture at medium heat. Stir occasionally to prevent sticking and simmer for 5-10 minutes or until your sauce reaches a prefered consistency.
• Fully coat your cooked wings in the sauce then place on a parchment-lined baking sheet.
• Bake at 450ºF (230ºC) for 8-10 minutes or until sauce has slightly caramelized.
• Enjoy!

GRILLED JERK-SPICED CHICKEN WINGS WITH MANGO SAUCE

Steps:

• Prepare a grill for high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off).
• For the wings: Add the paprika, cayenne, allspice, nutmeg, garlic powder, cloves, ginger, minced garlic, thyme, salt and pepper to a small bowl and stir to combine. Reserve 1 tablespoon of the spice mixture for the mango sauce.
• Put the chicken wings in a large bowl with the remaining spice mixture. Toss to evenly coat. Reserve the wings while you make the sauce.
• For the mango-cilantro sauce: Put the orange juice, mango jam, 1 tablespoon reserved spice mixture, honey, cilantro, orange zest, scallions and Scotch bonnet in a blender. Blend until smooth. Pour into a bowl and reserve at room temperature while you grill the wings.
• Place the chicken wings on the grill over the indirect heat zone. Cover and grill for 5 minutes. Flip the wings and continue to cook for an additional 5 minutes. Move the wings directly over the heat and cook until nicely charred and cooked through, about 5 minutes.
• Remove the wings from the grill and toss with the reserved sauce. Pile onto a platter and garnish with chopped cilantro.

CURRY & MANGO CHUTNEY CHICKEN WINGS

Steps:

• In a large resealable plastic bag, combine the first five ingredients. Place chicken wings in bag; seal bag and turn to coat. Refrigerate 4 hours or overnight., In a small bowl, mix sauce ingredients until blended. Refrigerate, covered, at least 1 hour., Preheat oven to 400°. Drain chicken, discarding marinade. Place wings on a rack in a foil-lined 15x10x1-in. baking pan. Bake 45-50 minutes or until juices run clear, turning every 15 minutes. Serve with sauce.

MANGO WINGS

Steps:

• Toss 12 chicken wings with 1/4 teaspoon turmeric, 1/2 teaspoon kosher salt, and pepper to taste. Spread on an oiled baking sheet; bake at 425 degrees F until golden, about 30 minutes. Whisk 1 cup mango chutney, 2 tablespoons each lemon juice and yellow mustard, and a pinch of salt. Toss the chicken with half of the sauce; return to the baking sheet and bake 5 more minutes. Serve with the remaining sauce.

THAI FRIED CHICKEN WINGS WITH HOT-AND-SOUR SAUCE AND SALTED MANGO

Steps:

• In a medium saucepan, combine soy sauce, lime juice, nam pla, garlic, chiles, and sugar. Bring to a boil over medium heat, stirring occasionally. Let cool completely.
• Place drumsticks in a shallow baking dish. Pour over soy sauce mixture and toss until chicken is well coated. Cover with plastic wrap and refrigerate at least 1 hour.
• Meanwhile, in a small bowl, toss mango slices with salt. Let stand 30 minutes.
• Add enough oil to a deep, heavy-bottomed pot to reach a depth of 3 inches. Heat oil over medium-high heat until it reaches 375 degrees on a deep-fry thermometer. Remove chicken from marinade and pat dry.
• In a shallow dish, mix together cornstarch and rice flour. Working in batches, dredge chicken in cornstarch mixture and carefully add to hot oil. Cook until crisp, browned, and cooked through, about 10 minutes, adjusting heat as necessary to maintain temperature.
• Transfer chicken to a paper towel-lined plate to drain. Place hot-and-sour sauce in a large bowl; add chicken and toss to coat. Serve immediately with salted mango and mint leaves.

TERIYAKI CHICKEN WINGS WITH HOT MANGO DIPPING SAUCE

Steps:

• In small saucepan, combine all the sauce ingredients. Boil sauce over medium-high heat for 10 minutes. Cool sauce to room temperature. If desired, remove garlic and ginger, transfer sauce to tightly covered container, and refrigerate for up to 24 hours.
• Preheat oven to 425 degrees F. Line baking pan, 15" x 11" or larger, with foil. Coat 2(10" x 10") wire racks with cooking spray and set in the pan, overlapping them.
• Cut off first joint of chicken wings and discard. Arrange wings in prepared baking pan in one layer, smooth side up. Bake wings for 10 minutes.
• Brush wings on both sides with sauce and bake, smooth side up, for 5 minutes. Brush with sauce again and bake, underside up, for 5 minutes. Brush wings a third time and bake, smooth side up, for 5 minutes. Brush wings again, and bake, underside up, for 10 minutes. Reduce oven to 400 degrees F. Brush tops of wings with sauce and bake, topside up, for 10 minutes.
• Arrange wings on serving plate. Discard any remaining sauce.
• In mini-food processor, whirl all sauce ingredients except scallions together until smooth. Transfer sauce to bowl and garnish with scallions.

CHICKEN WINGS WITH MANGO-TAMARIND SAUCE

Steps:

• Place the mangoes, brown sugar, Worcestershire sauce, tamarind paste, oil, red pepper flakes, and garlic in a blender. Puree until smooth.
• Place the chicken wings in a large bowl and season with salt and pepper. Add just enough sauce to coat the wings (about 1/2 cup, reserve the rest for serving) and toss to coat. Cover the wings with plastic wrap and refrigerate for at least 30 minutes or up to 1 hour.
• Preheat the oven to 350 degrees F. Line a baking pan with aluminum foil and lightly coat with nonstick cooking spray.
• Lift the chicken wings out of the sauce letting the excess marinade drip back into the bowl. Place the wings on the prepared baking pan and bake for 30 minutes until cooked through. Preheat the broiler and adjust the rack so it's 6 inches from the heating element. Transfer the wings to the broiler and broil for another 3 minutes until the skin is crispy.
• While the wings bake, place the reserved sauce in a small saucepan and bring to a boil. Reduce the heat to medium-low and simmer until syrupy, 5 to 10 minutes. Put the chicken wings on a platter and garnish with chopped scallion. Serve with the remaining mango-tamarind sauce on the side for dipping.

ORANGE MANGO BBQ CHICKEN WINGS

Steps:

• 1. Make My Recipe for Best BBQ Sauce In Whole Wide World.
• 2. Add Orange Pulp, Orange Zest, & Mango Pulp to the BBQ Sauce and let it sit for an hour or so in the fridge to blend flavors. Stir occasionally
• 3. Preheat Oven to 400 degrees
• 4. Sprinkle Chicken wings with Lawreys Seasoning Salt and Paprika on both sides. Then mix wings around.
• 5. Place wings on a baking sheet and bake for about 20 min. Then turn the oven on broil and put the baking sheet of wings on the top rack and broil the wings a few minutes until the skin begins to crisp.
• 6. Take the wings out and cover them with the BBQ Sauce thoroughly.
• 7. Put the wings back into the oven on the top rack and broil them until they start to get a burn mark and carmelize.
• 8. Serve with Corn Bread and Collard Greens & Enjoy!

MANGO BBQ CHICKEN WINGS

Steps:

• 1.Chicken Wings With a pair of kitchen sheers or a knife cut then ends of the wings off.Place in a zip lock bag with a liberal amount of each seasoning.Dont be shy with the chilli powder or paprika.Some of the seasoning will come off during frying so make sure you have a heavy hand when putting it on.Place in fridge and let it do its thing.Marinate for 2-24 hours.Make sauce while marinating.Once ready to cook heat up your vegetable or canola oil to 350 degrees and fry chicken wings until a nice darkish golden brown color.Dont fry too many at once or they wont crisp up like you want them to.Place in a big bowl and pour the sauce ontop.Toss until chicken is thoroughly coated.BodaBing. 2.Sauce In a sauce pan combine red wine vinegar, chopped serrano chillies, fresh ginger, sugar, corn syrup and water.Bring to a slight boil.The fumes will be very strong so make sure a window is open.It should have a tangy, sweet, spicy flavor at this point.Peel the mangos and dice.Add to the sauce and sueeze the pit of the mangos in the sauce to get the remaining juice.Cook until mango pieces become soft.Once thick add to blender but be careful when adding hot things to a blender.Put back in pot and add seasonings and liquid smoke.Reduce to a smooth sauce consistency.If too thick add water.Make sure flavor is on point.Shouldnt be too sweet and should have some heat to it with a deep mango flavor.Toss with chicken and you can love me when youre done lol.